Wednesday, May 1, 2013

Sausage Veggie Quinoa Stirfry

Inspired by my trainer, while discussing quinoa recipes, I came up with this idea to turn the remainder of my zucchini quinoa into stir fry.  I like having items ready to go for the next night, it was even better because I wasn't expecting it!


2 cups Zucchini Quinoa - refrigerated overnight
3 Jenni-O Hot Italian Saugage links
2 cups of chopped fresh or frozen broccoli
1 large zucchini - chopped
2 cups mushrooms - chopped
1/2 red onion - quartered
1 tablespoon toasted sesame seeds or 1 teaspoon toasted sesame seed oil
1/8 teaspoon crushed red pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 tablespoons soy sauce
1/2 cup vegetable broth


  1. Heat a wok or pan with high sides on medium high heat.  Remove the sausage from their casings and add to the hot, dry skillet.  Break up and cook throughly, drain the excess oil and set aside on a paper towel for later.
  2. Add zucchini, broccoli, quinoa, vegetable broth, onion and garlic powder, crushed red pepper and soy sauce to the wok or pan.  Allow vegetable broth to come to a boil and then reduce heat and cover for about 5-8 minutes.  Add in the ground turkey, mushrooms, and sesame seeds and cover for another 5 minutes.  Add more broth if desired (I prefer a firm broccoli but you can blanche the broccoli before starting if desired).  
  3. I topped with chives my trainer gave me, but this optional.  Serve warm and enjoy!

Tuesday, April 30, 2013

Zucchini Quinoa and Tilapia

Sergio loves to say the word quinoa, I wish you could hear it, but I actually haven't cooked it for a while.  Sergio said he thought I wasn't cooking it because he likes to say it over and over again when I'm preparing it. But no, I'm not holding out on quinoa goodness I just didn't have the inspiration until I got these great looking zucchinis in my delivery on Friday. Enjoy!


Makes 4 servings of quinoa
For the quinoa:
1 tablespoon olive oil
1/2 medium red onion, chopped
2 garlic cloves, chopped
1 medium zucchini, chopped
2 cups vegetable broth
1 cup quinoa
1/8 teaspoon crushed red pepper flakes

For the fish:
2 frozen or fresh tilapia filets, fully defrosted
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
1 teaspoon basil (dried or fresh), divided

  1. Add oil to a small pot and heat on medium high heat.  Once the oil is shimmering add the onion, and garlic.  After the onion begins to soften and the garlic becomes fragrant add the crushed red pepper, zucchini vegetable broth and quinoa.  Once the broth comes to a boil reduce to a simmer, cover and cook for 15-20 minutes or until the broth has evaporated.
  2. Meanwhile, pat the Tilapia dry and coat both sides of each tilapia with a onion powder, garlic powder and the dry or fresh basil.  Heat a non stick skillet with a light coat of olive oil.  Add the tilapia for around 5-7 minutes on each side (depending on the thickness of the filet).
  3. Serve the tilapia over a bed or quinoa.  Enjoy!
Serving Size (1 cup quinoa and 1 tilapia filet)
Calories           240
Fat                   3.6g
Cholesterol      50mg
Sodium            47.7mg
Total Carbs      23.8g
Protein             28g

Sunday, April 28, 2013

Brussels Sprouts "In Season"

Previously (while living in CA) I never appreciated the featured articles aimed at selling the magazines in the cashiers aisles describing how to prepare this seasons variety of veggies.  Living in California offered a unique situation where everything was in season all year long, making these specialized articles about asparagus and peaches a bit senseless. But now that I reside in Texas it makes more sense to our pocketbook to focus on those veggies that are "in season." My Farmhouse Delivery also consists mostly of veggies that are in prime season forcing me to delve into veggies that I would typically ignore back in California.  A few weeks ago I received a small bundle of brussel sprouts and delicate baby carrots.  I then realized that I had seen recent articles on how to show case brussel sprouts...and artichokes, zucchini  and baby carrots, but one blog at a time okay?  Below is a variation on a recipe from for preparing brussel sprouts without turning on the oven. Enjoy!

1 olive oil
2 cloves garlic, chopped
2 cups Brussels sprouts, trimmed and halved
1/3 cup vegetable broth
1/4 teaspoon crushed red pepper flakes
2 tablespoons golden raisins
salt and ground black pepper to taste

1.Add olive oil to a large pan and  heat on medium high for about 3 minutes. Add the onions, garlic and crushed red pepper flakes, stirring to coat the onions and garlic with the oil, allow to cook for about 3 minutes. Add the  Brussels sprouts(cut-side down), cover and cook until golden brown, 4 to 6 minutes.
2.Flip Brussels sprouts; add the vegetable broth and raisins. Cover and cook until a paring knife can go through the Brussels sprouts without resistance and the broth has mostly evaporated, about 6 more minutes. Transfer to a serving plate. Sprinkle with salt, and black pepper if desired.

Monday, April 8, 2013

Curried Quinoa Salad

Curried Quinoa Salad

This was so delicious, it is must try for those on vegetarian or vegan diets.  I used coriander instead of cumin only because I didn't have any in the pantry.  Also, I paired it with some chile verde chicken which complimented the tangy curry.  Enjoy!

Friday, February 22, 2013

Green Smoothie

Add the following ingredient to your blender in this order.

1 chopped frozen banana
2 peeled chopped oranges
3 slivers of fresh ginger root
1/2 cup shredded carrot
5 romaine leaves, roughly chopped

Pour about 1/2 cup of water over the mixture and blend for about 30 seconds, if you are using a fresh banana you may wish to add a few ice cubes.  Add the yogurt if desired and blend for at least 1-2 minutes for a smooth consistency.


Tuesday, February 19, 2013

Sun Dried Tomato and Spinach Rotini

Tonight I threw together an original recipe so to be honest the measurements of the spices are estimated.  This recipe is the first 5 star recipe Sergio has given me, for anything other than ceviche.  He used to HATE spinach but now he's more than happy to eat it.  I love not having to coax him into eating his green anymore, that was geting pretty old. Hope I didn't leave anything out of the instructions since I made this on the fly.


1 tsp olive oil
2 garlic cloves
1 onion diced
1 bunch spinach chopped
1 cup vegetable broth
1 15.5 oz can cannellini beans - rinsed and drained
1 8 oz can tomato sauce
2 cups sliced baby portobello mushrooms
1/4 cup Bragg Nutritional Yeast
1tsp onion powder
1tsp garlic powder
1 pinch crushed red pepper
3 tblspns finely minced sun dried tomatoes
1 tblspn  rice wine vinegar or dry sherry

Start by getting some salted water to a boil, meanwhile sauté some whole garlic cloves, and chopped onions in a pot  or large pan with the olive oil.  After the onions sauté for about 5 minutes add the chopped spinach, the nutritional yeast, onion powder, garlic powder and crushed red pepper.  Let the mixture thicken up and once the spinach starts to wilt I add the vegetable broth, sun dried tomatoes, beans and mushrooms.   At that point let the mixture simmer for about 10 minutes. Add your preferred pasta to the water, I chose Barilla Rotini Plus.
Once the pasta is about 9 minutes in, I drain the water add it back to the pot, then pour the spinach and bean mixture over the pasta and stir everything together.

Monday, February 11, 2013

Stuffed Bell Peppers

I prepped last night for this recipe. While baking up Alton Brown's Baked Brown Rice I started the recipe below.  My changes were to the recipe were really only that I stirred the bakes brown rice after creating the kale, mushroom and onion mixture.  I also added crushed red pepper instead of tabasco.  Today I stuffed the peppers and popped them in the oven.

Non-Vegetarian Stuffed Peppers

Sue Dreiling
 1 hour - 1 hour cooking
1 pound very lean turkey meat
1 whole onion, chopped
1/2 cup whole garlic cloves
2 cups sliced mushrooms
2 cups mixed, sliced greens, like spinach, kale, & collard
1 cup brown rice
1 cup raw pumpkin seeds
6 whole bell peppers
1 tablespoon hot sauce, if desired

In a skillet coated with olive oil or non-stick spray, brown very lean turkey. Stir in chopped onion,garlic,mixed greens, and mushrooms. Allow to steam slightly. Add rice and 2 cups water. Cook 30 minutes til rice is tender. While trimming peppers, put any pieces not composted into skillet. The red, orange, and yellow looks nice with the greens. Add pepitas last so they stay crunchy. Place hollow side (of peppers) up in baking dish and stuff with meat, onion, mushroom, greens, pepitas, and rice mixture.Extra can go around the peppers in the baking dish. Bake covered in 250 degree oven for about an hour.

Saturday, February 2, 2013

Farm to Kitchen...Literally

Yesterday I received my first delivery from Farmhouse Delivery, the picture below includes all the veggies in my bushel.

Every bushel varies and is a little different from the image shown but I feel like I scored!  I was surprised to find that getting on a vegetable centric diet is very costly in Texas and our old of budget of around $50 per week had sky rocketed to almost $150 per week.  When a coworker brought this site to my attention I was instantly ready to make the switch from the grocery chain to the farm.  So the delivery arrived yesterday at my office and the driver loaded up my veggies from his bin to my Igloo with care. The whole office was wondering why I had a giant sweet potato on my desk, so I told them about my bushel in the Igloo LOL! Anyways, today for lunch we shared a seared chicken breast with Italian Seasonings over Swiss chard, garbanzo beans and fresh tomatoes, follow the link for a printable version, but of coarse here is my interpretation.

Serves 2 - 4 Stars on the Sergio Scale

1/2 Tblspn olive oil
1 medium red onion - thinly sliced
1 garlic - minced
1/2 bunch Swiss chard - chopped
1 lime
1 can garbanzo beans - rinsed
2 Roma tomatoes - rough chop

Heat olive oil in a pot over medium heat.  Stir in onion and garlic, 3-5 minutes, add beans and warm through, then add seasonings to taste.  Place chard in the pot, add tomato, squeeze the lime juice in and leave spent lime in the pot to help infuse with lime flavor.  Cover and let simmer for 10 minutes or until chard is tender.  Add more salt or pepper if necessary.

Monday, January 28, 2013

Hearty Minestrone

This recipe gets a 4 out of 5 stars on the Sergio's ceviche scale.  For those of you who don't know all the recipes are compared to ceviche, Sergio's favorite dish, inorder to rank it.  So unless it is actually ceviche he is eating it not going to get a 5.  Recently an experimental recipe got a 5 but I have to save that for another day.  This recipe has a ton of ingredients, but if you don't skip any it will turn out terrific! And again this is also an excellent recipe to cook up in advance and freeze for later.

 2 hours
1 medium onion
3 medium carrots
1 red bell pepper
4 cloves garlic
2 15 oz cans diced tomatoes (no salt added - do not drain)
1 15 oz can garbanzo beans (no salt)
1 15 oz can dark red kidney beans (no salt)
1 15 oz can white kidney beans
1 bunch Swiss chard
2 tablespoons tomato paste (no salt)
2 tablespoons Dr. Fuhrman's VegiZest
2 bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon dried red chili flakes
2 teaspoons Bragg Liquid Aminos, if needed for seasoning
8 cups of water or vegetable broth

Chop onion, carrots and bell pepper and put in a large stock pot. Cover with water and bring to a low simmer. Mince garlic and add to pot, along with tomatoes, VegiZest and spices. Add red and white kidney beans and garbanzo beans. Add more water, if needed, until soup is desired consistency. Let simmer on the stove top for an hour or two.

Remove the tough stems from the Swiss chard and chop it. Add the swiss chard to the soup and simmer another 15-20 minutes. Add black pepper and liquid aminos if needed to adjust seasonings. Enjoy!

Friday, January 25, 2013

Veggie Burgers

These burgers didn't fair so well on Sergio's scale but I think they are so very tasty.  After attempting this recipe initially with rolled oats I discovered that they were too loose and didn't hold tother.  After doing some research I found recommnedations on substituting rolled oats with steel cut oats.  This actually led to my new favorite breakfasts of steel cut oats and banana.  Anyways, be prepared to devote some time because like all ETL recipes this one takes a whole lot of prep.  However the patties can be prepared in advance and frozen "raw" for later use.

1 1/2 cups steel cut oats
1 cup ground walnuts
1 cup water
1/4 cup tomato paste
1/4 cup Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste
1 cup diced onion
3 cloves garlic, minced
6 cups finely minced mushrooms
2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons minced fresh parsley
freshly ground pepper, to taste
2/3 cup frozen chopped spinach, thawed or fresh

Preheat oven to 350 degrees.

Combine rolled oats and ground walnuts in a bowl. Set aside.

In a small saucepan, whisk together water, tomato paste and MatoZest. Heat over medium high heat until boiling. Pour over rolled oats and walnuts. Stir well and set aside.

Sauté the onion and garlic until onion is translucent. Add mushrooms, basil, oregano, parsley and black pepper and additional water if needed, to prevent sticking. Cover and cook for 5 minutes, or until mushrooms are tender.

In a large bowl, combine sautéed onions and mushrooms, oat/walnut mixture and spinach. Stir well to combine. With wet hands, shape 1/3 cup of mixture into a well-formed burger. Place on a lightly oiled baking sheet and repeat with remaining mixture. Bake for 15 minutes. Turn burgers to bake the other side for another 15 minutes.

Remove from oven and cool slightly. Serve on small whole grain hamburger buns or whole grain pita bread halves. Top with thin sliced, raw red onion and no-salt or low-sodium ketchup.
Makes 8 burgers

Non-vegan option: Eight ounces of chopped white ground turkey can be mixed in before forming into patties.